Chilli and coriander prawn fritters

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By: Reza Mahammad From: Delhi Belly

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This recipe is classed as easy

Rating 2.52 / 5 (23 votes)

Prep time:
20 min, plus 20-30 mins marinating
Cook time:
10 min

For a luxurious snack or starter try Reza Mahammad's wonderfully tasty deep-fried king prawns, coated in a piquant batter


1. Place the prawns in a bowl and season lightly with salt. Add the ginger, garlic, turmeric, 1 tsp chilli powder, black pepper, a few pinches of chopped fresh coriander and the dried mint and mix well. Cover and marinate in the fridge for 20-30 minutes.

2. Meanwhile, mix together the chick pea flour, water, saffron milk and lime juice into a smooth batter. Beat in the remaining coriander, remaining chilli powder and egg white and season with salt.

3. Heat the oil for deep-frying in a wok.

4. Once the oil is hot dip the prawns into the batter and add to the hot oil. Deep-fry the prawns, moving them around so they don't stick to the pan, until they brown on all sides. Remove with a slotted spoon, drain on kitchen paper and serve at once.


  • 8 raw king prawns, peeled and de-veined
  • salt
  • a pinch of crushed garlic
  • a pinch of crushed ginger
  • 1 tsp turmeric
  • 4 tsp chilli powder
  • a pinch of freshly ground black pepper
  • a bunch of fresh coriander, chopped
  • a pinch of dried mint
  • 200 g chickpea or gram flour, sifted
  • 50 ml water
  • 200 ml milk, infused with a pinch of ground saffron
  • juice of 1 limes
  • 1 egg, white
  • vegetable oil, for deep-frying

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